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8
CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6 – 8 servings
1 pound Gruyere cheese
(not processed), grated
3/4 pound Emmenthal cheese, grated
6 teaspoons cornstarch
1-1/2 teaspoons dry mustard
1 clove garlic, peeled, cut in half
2-1/4 cups dry white wine (not chardonnay)
2-1/2 tablespoons Kirschwasser
Place the grated cheeses in a large bowl and toss
to combine. Add the cornstarch and dry mustard
and toss to coat the grated cheese completely.
Reserve.
Rub the bottom and lower half of the sides of
Cuisinart
™
Fondue Pot with the cut sides of the
garlic cloves. Add the wine to the Fondue Pot.
Turn the temperature to Setting 5 and bring the
wine to a strong simmer (bubbling, but not boiling
strongly). While stirring constantly with a wooden
spoon or nonstick whisk, gradually whisk in the
grated cheeses, sprinkling in one handful at a
time; don’t add any more cheese until each
handful is completely melted and smooth. The
mixture will slowly thicken. When all the cheese
has been added, stir in the Kirschwasser and
serve. Reduce the temperature setting of the
Fondue Pot to Setting 3. The fondue should just
simmer; it should never boil.
This fondue is traditionally served with cubes of
crusty bread. For a change you may also serve
blanched to crisp-tender vegetables or cooked
but firm new potatoes.
PESTO CHEESE FONDUE
Makes 8 servings
1 pound part-skim mozzarella cheese
(not handmade fresh), shredded
8 ounces Italian Fontina, shredded
6 ounces Provolone, shredded
2 tablespoons cornstarch
1 tablespoon extra virgin olive oil
1 ounce shallot, peeled, chopped
1 clove garlic, peeled, chopped
2 cups dry white wine (Pinot Grigio)
6 tablespoons pesto
(homemade or purchased)
Crusty bread cubes for dipping
Fresh vegetables for dipping – blanched
flowerets of broccoli or cauliflower, sliced
carrots, zucchini wedges; raw strips of red
or yellow bell peppers
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart
™
Fondue Pot
using Setting 5-1/2 - 6. Cook the chopped shallot
and garlic until tender and just golden, about
1 minute. Add the wine and bring to a simmer.
Reduce the temperature to Setting 3-1/2.
Gradually add the cornstarch-coated shredded
cheese, one handful at a time, while stirring with
a plastic or coated whisk. Add the cheese slowly,
allowing it to melt and blend completely before
adding more. Do not rush. When cheese has
been completely added, stir in the pesto.
Keep the temperature Setting at 3 to serve the
fondue. The fondue should just simmer; it should
never boil.
Serve with crusty bread cubes and vegetables,
if desired.
CHEDDAR, ONION, APPLE &
HARD CIDER FONDUE
Makes 8 servings
1-1/2 pounds shredded extra sharp cheddar
cheese
2-1/2 tablespoons cornstarch
1/2 teaspoon dry mustard
1 tablespoon unsalted butter
1 ounce chopped shallot
1/2 cup finely diced tart apple
2-1/2 cups hard cider
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)